Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink, adding garlic for the last minute. Remove shrimp with slotted spoon, reserving liquid in skillet; set shrimp aside. Add cream cheese and broth to skillet; cook 3 to 5 min or until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in shrimp and 3 Tbsp. Parmesan.

DRAIN pasta. Add to ingredients in skillet; toss to coat. Transfer to platter; sprinkle with remaining Parmesan and parsley.

I made this receipe and it was delicious. At first, I was worried the sauce was going to be too thin but as it sits, it thickens. You may have to add a small amount of seasoning (salt, Accent, pepper) to your liking but other than that, it's great. I have also made it with chicken breast versus shrimp.

mrsnval2

posted:

4/16/2013

Just made this for dinner and it was a hit! Had to tweak it a bit. I used regular instead of low sodium broth. I seasoned the shrimp with lemon pepper while it was cooking. I used the Philly lemon and herb cooking cream instead of the cream cheese cubed and I (accidentally) used Greek vinaigrette instead of Balsamic only because I wasn't paying attention when I reached for the bottle. Didn't use the extra Parmesan on top either. I also added more shrimp, approx. 1/2 lb. more. The whole pan is gone!

Oil Artist

posted:

4/12/2013

I made this for dinner and if I make it again will add more seasonings. This dish was bland with way to much cream cheese and way to little broth. It was entirely to heavy with the cheese. My husband liked it as well as the dogs. I felt I had wasted an expensive 1/2 lb. of shrimp. Oh I used less linguine since it was for 2 people so that was not the reason for being to dry.

drosato1

posted:

3/26/2013

Use with any kind of pasta

a cook

posted:

3/17/2013

It was a little too thick and creamy for my taste will try and adjust recipe to better fit my likes!

a cook

posted:

3/12/2013

Very good! It was very creamy. I used a whisk for mixing the cream cheese.

a cook

posted:

1/27/2013

LOVE it!! but i do not use the low sodium low fat anything in my recipes. Delicious will be a regular

Shwela

posted:

12/28/2012

Needed more sauce, but it was the first time that I've ever made Shrimp Alfredo and it was definitely a HIT!!!! I did add broccoli, which made it even better. Now I must do this again with my nieces who loves to help cook.

msbeautiful89

posted:

12/22/2012

Ok, I used angel hair pasta instead of fettucine and my noodles clumped up :( and the noodles did soak up the sauce so I'd use extra dressing and broth next time and probably try it with chicken. I would definitely make this again.

a cook

posted:

9/17/2012

I was looking for a fairly easy shrimp alfredo recipe as I hadn't cooked shrimp before making it. Turns out it WAS really easy! That was the great part of the recipe. The reason I only give 3 stars is because while it was somewhat flavorful, the sauce pretty much got totally soacked up by the pasta and left more to be desired. I think I would try making a white sauce from scratch instead (the butter/flour/cream technique) of using cream cheese. I would also add some fun ingredients to add more flavor & texture such as mushrooms, caramelized onions and/or sundried tomatoes. Otherwise it is fairly tasty and VERY simple. Great for beginners!